This is an easy way to keep grilled swordfish (or tuna or halibut) moist. If I have them, I throw a few fresh peach halves on the grill while the fish cooks and use those in a grilled peach salsa to serve along with the halibut. —cheese1227
6-ounce swordfish steaks (about 1-inch thick)
full-fat commercial mayonnaise
1 to 2 teaspoons
finely minced garlic
Canola oil for oiling the grill
In This Recipe
Pat dry swordfish steaks.
Mix together mayonnaise, sriracha, garlic, lime zest and juice. Apply a thin coat of this glaze on both sides of each piece of fish. Keep fish refrigerated while you prep the grill.
Preheat grill on high. Take care to clean the grill grates well with a steel brush. When the grates are piping hot, use a paper towel soaked in canola oil to lubricate the grill grates.
Grill swordfish steaks until just cooked through, about 5 minutes on each side.
I am an excellent eater (I have been all my life). I’m a pretty good cook (Ask my kids!). And my passable writing improves with alcohol (whether it's the writer or the reader that needs to drink varies by sentence.). I just published my first cookbook, Green Plate Special, which focuses on delicious recipes that help every day cooks eat more sustainably.